11 Samosa Folding Techniques to perfectly fold samosas by Food Fusion (Ramzan Special Recipe)
This Ramzan makes sure you try these 11 beautiful samosa folding techniques and impress everyone. It's very easy to learn how to fold samosa with this simple video. Enjoy the holy month with your friends, family, and everyone around you. #HappyCooking #FoodFusion #Samosa
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Recipe in English:
Ingredients:
-Maida (All-purpose flour) sifted 2 & ½ Cups
-Namak (Salt) ½ tsp
-Ajwain (Carom seeds) 1 & ½ tsp
-Ghee 3 tbs
-Pani (Water) approx.½ Cup or as required
-Filling of your choice
-Cooking oil for frying
Directions:
-In bowl,add all-purpose flour,salt,carom seeds and mix well.
-Add ghee and mix until crumbled.
-Gradually add water and knead until hard dough is formed,cover with a wet cloth and let it rest for 15 minutes.
-Knead dough again until smooth.
How to Make Aloo Samosas from Scratch | Diwali Snacks
Aloo samosas are easy diwali snacks. These aloo samosas are fried samosas, and the recipe will show how to make samosa dough at home and how to make a potato filling for the samosa.
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PRODUCTS USED:
Pan:
Cutting board:
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Ghee:
Salt:
All-purpose flour:
Mixing bowl:
Olive oil:
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ajwain:
Ground cumin:
Fennel powder:
Amchur/mango powder:
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Garam masala:
Kasoori methi:
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Wire rack:
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Peanut oil (for frying):
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Cilantro-Mint Chutney & Tamarind Chutneys (to serve!):
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00:00 Hi! & get comfy t-shirts!
01:15 Make potato & pea filling
02:27 Prepare samosa dough
04:25 How to fry aloo samosas perfectly
05:39 Add potato filling & fry
08:32 Yum & what's next!
#aloosamosa #potatosamosa #samosarecipe #EasyPotatoSamosa #easysamosarecipe #HomemadeSamosa #crispysamosa #streetstylesamosa #vegetarianrecipes #indianrecipe #indianvegetarian #appetizer #indianvegetarianrecipe #indianvegetarianmealideas
How to Make Samosa | Perfect Samosa Recipe
Learn how to make traditional Punjabi samosa with crispy and flaky crust. This samosa recipe stuffed with delicious potato filling (aloo stuffing). This amazing dish is one of the most popular Indian dishes around the world, and you can see why. It may seem difficult to make, but if you follow this recipe you will see it is pretty easy.
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This recipe makes 12-14 samosas
Ingredients:
For the dough:
2 cups (250g) Flour
1/4 cup (60ml) Oil or melted ghee
1/4 cup (60ml) Water
1/2 teaspoon Salt
For the filling:
2 tablespoons Oil
3 Potatoes, boiled (500g)
1 cup (150g) Green peas, fresh or frozen
2 tablespoons Coriander leaves, chopped
1 Green chili, finely chopped
8-10 Cashews, crushed (optional)
2-3 Garlic cloves, crushed
1 tablespoon Ginger paste
1 teaspoon Coriander seeds, crushed
1/2 teaspoon Garam masala
1 teaspoon Chili powder
1 teaspoon Cumin seeds
1 teaspoon Turmeric
1 tablespoon Lemon juice
Salt to taste
1/4 cup (60ml) Water
Directions:
1. Make the dough: in a large mixing bowl, mix flour and salt. Add the oil and then start mixing with your fingers, rub the flour with the oil until the oil is well incorporated. Once incorporated, the mixture resembles crumbs.
2. Start adding water, little by little and mix to form a stiff dough (the dough shouldn’t be soft). Cover the dough and let rest for 30 minutes.
3. Meanwhile make the filling: roughly chop/mash boiled potatoes, set aside. Heat oil in a large pan, add cumin seeds, coriander seeds, chili powder, turmeric and garam masala, cook for 30-60 seconds to release the flavours. Add crushed garlic, ginger paste, chopped green chili and cook for 1 minute. Add chopped onion and sauté for 3-4 minutes. Add chopped potatoes, green peas, lemon juice, water and salt, cook for 4-5 minutes, stirring frequently. Add crushed cashew and cook for 1 minute more.
4. Turn the heat off, add chopped coriander leaves, stir well and set aside to cool.
5. Shape the samosas: Once the dough has rested, give it a quick knead. Then divide the dough into 6-7 equal parts. Shape into balls.
6. Start working with one ball at the time, keep the remaining dough balls covered all the time. Roll out each ball into an oval, about 6-inches long and 4inches wide. Then cut it into two parts. Coat the edges of each semicircle with water. Pick the two corners of the semicircle and bring them together, edges overlapping slightly, to form a cone. Press down on the seam to stick it. Fill the samosa with the potato filling, around 1-2 tablespoons. Don't overfill the samosa. Now, brush the edges again with water, then pinch the edges and seal the samosa. Repeat same process with the remaining dough and filling, keep filled samosa covered with a moist kitchen towel while working.
7. Fry the samosa: heat oil to 350F (175C). Drop the samosas into hot oil, 4-5 pieces at the time. Reduce the heat to medium. Fry for 4-5 minutes, until golden and crisp.
8. Drain on paper towels before serving. Serve with your favorite sauce.
Notes:
• Traditionally samosa dough made with ajwain seeds (carom seeds), I couldn’t find it, so I skipped this step. I you want use ajwain seeds, add it the flour mixture when making the dough.
• Don’t fry the samosas in too hot oil. Add the samosa to hot oil (350F/175C), after 1 minutes, reduce the heat to medium-low.
• If you want to bake the samosas: brush each samosa generally with oil. Bake in preheated 350F (175C) for 30-40 minutes, until golden.
• You can freeze the samosa after filling and shaping it.
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